3/4 T Poppy seeds
1/3 c White Vinegar
1/3 c Sugar
1/4 t Salt
2 T Prepared Mustard
1/8 c Finely Chopped Red Onions
3/4 c Canola oil (I only add 1/4 c)
1/3 c White Vinegar
1/3 c Sugar
1/4 t Salt
2 T Prepared Mustard
1/8 c Finely Chopped Red Onions
3/4 c Canola oil (I only add 1/4 c)
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